Best 8 Savory Sun Dried Tomato Appetizer Cheesecake Recipes

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Indulge in a delightful culinary creation that harmonizes the vibrant flavors of sun-dried tomatoes, creamy cheesecake, and a crispy cracker crust. This savory sun-dried tomato appetizer cheesecake is a captivating combination of textures and tastes that will tantalize your palate and leave you craving more. Featuring three delectable variations – a classic sun-dried tomato, a zesty sun-dried tomato pesto, and a tangy sun-dried tomato goat cheese – this versatile appetizer offers something for every taste preference. Each recipe is meticulously crafted with step-by-step instructions to ensure effortless preparation. Prepare to impress your guests with this visually stunning and flavor-packed appetizer that will elevate any gathering.

Let's cook with our recipes!

HAVARTI AND SUN-DRIED TOMATO CHEESECAKE



Havarti and Sun-Dried Tomato Cheesecake image

Nestled on a buttery cracker crust, cream cheese takes on the flavor of savory ingredients in this elegant party "dip."

Provided by Betty Crocker Kitchens

Categories     Snack

Time 3h45m

Yield 36

Number Of Ingredients 9

1 1/4 cups crushed buttery crackers (about 28 crackers)
3 tablespoons butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1/4 cup whipping cream
3 eggs
1 tablespoon liquid from sun-dried tomatoes
1 1/2 cups shredded Havarti cheese (6 oz)
1/2 cup sliced drained sun-dried tomatoes packed in oil and herbs
8 medium green onions, sliced (1/2 cup)

Steps:

  • Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan. Bake about 10 minutes or until golden brown.
  • Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
  • Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.

Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 1/2 g

SAVORY MASCARPONE CHEESECAKE WITH SUN-DRIED TOMATO PESTO



Savory Mascarpone Cheesecake with Sun-Dried Tomato Pesto image

Categories     Cake     Food Processor     Mixer     Tomato     Side     Bake     Cream Cheese     Basil     Summer     Potluck     Gourmet

Number Of Ingredients 20

For the crust
1 cup finely ground Wheat Thins or other wheat crackers
1/2 cup finely chopped walnuts
1 tablespoon unsalted butter, melted and cooled
For the pesto
1 1/2 cups packed fresh basil leaves
6 ounces sun-dried tomatoes in oil, drained, reserving 2 tablespoons of the oil
1 garlic clove, minced
1/4 cup freshly grated Parmesan
3 tablespoons pine nuts
For the filling
1 pound mascarpone (available at specialty foods shops and cheese shops)
8 ounces cream cheese, cut into bits and softened
3 large eggs, beaten lightly
1 tablespoon all-purpose flour
8 ounces sour cream
1 teaspoon all-purpose flour
sun-dried tomato slices for garnish
basil sprigs for garnish
assorted greens with vinaigrette

Steps:

  • Make the crust:
  • In a bowl blend together the cracker crumbs, the walnuts, the butter, and salt and pepper to taste. Press the mixture onto the bottom of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 325°F. oven for 10 minutes.
  • Make the pesto:
  • In a food processor purée the basil, the sun-dried tomatoes with the reserved oil, the garlic, the Parmesan, the pine nuts, salt and pepper to taste until the mixture is smooth.
  • Make the filling:
  • In the bowl of an electric mixer blend together the mascarpone, the cream cheese, the eggs, and the flour until the mixture is very smooth.
  • Pour half the filling into the crust, spoon the pesto over it, spreading the pesto carefully with the back of a spoon, and spread the remaining filling over the pesto. Bake the cheesecake in the middle of a preheated 325°F. oven for 1 hour.
  • In a bowl blend together the sour cream and the flour, spread the sour cream topping on the cheesecake, and bake the cheesecake for 5 to 10 minutes more, or until it is set. Let the cheesecake cool in the pan on a rack and chill it, covered loosely, for at least 3 hours or overnight. Remove the side of the pan, garnish the cheesecake with the sun-dried tomato slices and the basil, and serve it with the greens.

SAVORY SUN-DRIED TOMATO APPETIZER CHEESECAKE



Savory Sun-Dried Tomato Appetizer Cheesecake image

Make and share this Savory Sun-Dried Tomato Appetizer Cheesecake recipe from Food.com.

Provided by internetnut

Categories     Vegetable

Time 50m

Yield 20 serving(s)

Number Of Ingredients 11

2/3 cup breadcrumbs
3 tablespoons butter, melted
16 ounces reduced-fat cream cheese
2 cups shredded mozzarella cheese
1/4 cup chopped green onion
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 eggs
3/4 cup sun-dried tomato packed in oil, blotted with paper towel and finely minced
1 1/4 cups sour cream
1/2 teaspoon Italian herb seasoning

Steps:

  • Preheat oven to 350 degrees.
  • Stir together bread crumbs and melted butter. Pat into the bottom of a greased.
  • 9-inch springform pan (OR 9-inch deep dish pie plate).
  • Bake for 10 minutes. Remove from oven and set aside to cool.
  • In large bowl whip cream cheese just to soften. Add shredded cheese and seasoning and mix to combine. Add eggs, one at a time and beat just until each egg is no longer visible. Fold in tomatoes. Pour filling into crust. Place pan on a cookie sheet and bake for 20-25 minutes or until almost firm in the middle.
  • Combine sour cream and Italian seasonings and pour over cheesecake. Return to oven for 5 minutes. Turn off oven, leaving door slightly open, let cake cool in oven for about 20 minutes. Remove to a wire rack and run a sharp knife around the edge of the cake. Let cool completely before removing sides of pan. When cooled, wrap tightly and chill overnight or preferably a couple days.

Nutrition Facts : Calories 146, Fat 11.9, SaturatedFat 6.6, Cholesterol 61, Sodium 232.3, Carbohydrate 4.3, Fiber 0.3, Sugar 2.1, Protein 5.9

PESTO CHEESECAKE



Pesto Cheesecake image

Make and share this Pesto Cheesecake recipe from Food.com.

Provided by Richard-NYC

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese (softened)
1 cup ricotta cheese
1/2 cup grated romano cheese
1 teaspoon butter
1/4 cup Italian seasoned breadcrumbs
3 eggs
1/4 cup sun-dried tomato (finely chopped)
1/4 cup pesto sauce (homemade or prepared)
1/4 pignolis (pine)

Steps:

  • Butter spring form pan, coat with breadcrumbs--set aside.
  • Beat cream cheese, ricotta and Romano cheese with electric mixer.
  • Add eggs one at a time beating well after each addition.
  • Seperate batter in half--add pesto to one half and sundried tomatoes to the other half.
  • Layer in spring pan.
  • Sprinkle pignoli nuts on top Bake at 325 degrees for 45 minutes.
  • Cool in pan.
  • Cover and wrap in plastic.
  • Refrigerate 8 hours or overnite.
  • Slide knife around edge of pan and remove to serve.

Nutrition Facts : Calories 212.1, Fat 18.3, SaturatedFat 10.2, Cholesterol 103.2, Sodium 269.4, Carbohydrate 4.7, Fiber 0.3, Sugar 1.9, Protein 7.8

BABY SWISS APPETIZER CHEESECAKE



Baby Swiss Appetizer Cheesecake image

This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. -Marilyn Edelman, Sabetha, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 24 servings.

Number Of Ingredients 10

1-1/2 cups crushed Ritz crackers (about 36 crackers)
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1/4 cup heavy whipping cream
1 tablespoon oil from sun-dried tomatoes
3 large eggs, room temperature, lightly beaten
6 ounces baby Swiss cheese, shredded
1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
4 green onions, chopped
Crackers

Steps:

  • Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with crackers.

Nutrition Facts : Calories 197 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 176mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

HAVARTI AND SUN-DRIED TOMATO CHEESECAKE



Havarti and Sun-Dried Tomato Cheesecake image

This is the most delicious appetizer! Don't be wary of the ingredients, the outcome is fabulous. My neighbor gave me this savory cheesecake recipe. The flavors are amazing and it goes well served with crackers and a bunch of grapes on the side. This is an elegant appetizer, especially if you're looking for something out of the ordinary.

Provided by LifeIsGood

Categories     Cheese

Time 1h39m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/4 cups crushed buttery crackers (ie.Ritz)
3 tablespoons melted margarine or 3 tablespoons butter
3 (8 ounce) packages cream cheese, softened (not low-fat)
1/4 cup heavy whipping cream
3 eggs
1/2 cup sun-dried tomato packed in oil, and herbs, drained and diced. Reserve 1 tablespoon of the oil (a 6.5 oz. jar is more than enough)
1 1/4 cups havarti cheese, shredded (6 oz. wedge)
8 green onions, slice (about 1/2 cup)

Steps:

  • Preheat oven to 375 degrees F.
  • Crust:.
  • Mix crackers and melted butter until well blended.
  • Spray a 9-10 inch round spring form pan with cooking spray.
  • Press cracker mixture into bottom of pan.
  • Bake for 10 minutes or until golden brown.
  • Reduce oven temperature to 325 degrees F.
  • Filling:.
  • Beat cream cheese with mixer until smooth.
  • Add whipping cream, eggs, the 1 T. reserved tomato liquid and beat until creamy.
  • Stir in havarti, tomatoes and onions until well blended.
  • Spoon evenly over crust.
  • Bake 45-60 minutes or until center is set.
  • Run knife around the edges to loosen.
  • Cool completely at room temperature.
  • Cover and refrigerate at least 2 hours, no longer than 24 hours.
  • Remove side of pan and slice to serve!

Nutrition Facts : Calories 243.9, Fat 23.2, SaturatedFat 12.6, Cholesterol 115.8, Sodium 218.6, Carbohydrate 4.5, Fiber 0.5, Sugar 2.1, Protein 5.5

SUN-DRIED TOMATO AND BASIL CHEESECAKE APPETIZER



Sun-Dried Tomato and Basil Cheesecake Appetizer image

This recipe was printed in a Costco flyer. This is a real showstopper on any buffet table, and after it has been decorated with basil and sun-dried tomatoes, it looks beautiful!

Provided by sexymommalucas

Categories     For Large Groups

Time 1h40m

Yield 30 serving(s)

Number Of Ingredients 11

1 1/2 cups dark pumpernickel breadcrumbs
3/4 cup unsalted butter
2 ounces parmesan cheese, grated
3 (8 ounce) packages reduced-fat cream cheese
3 tablespoons chopped onions
1 (32 ounce) jar sun-dried tomatoes
1 tablespoon dried basil
5 large eggs
16 ounces low-fat sour cream
3 tablespoons pesto sauce
fresh basil leaf (to garnish)

Steps:

  • Preheat oven to 350°F.
  • In a food processor, blend the bread, 1/2 cup softened butter and 3 tablespoons grated Parmesan cheese. Spray cooking oil in the bottom of a nonstick 91/2-inch springform pan. Cut a piece of parchment to fit the bottom of the pan. Press crumb mixture into pan, going up 1/4 inch on sides. Refrigerate.
  • Beat the cream cheese until smooth in a sturdy electric mixer. Add chopped onion, 1/4 cup grated Parmesan cheese, 1/4 cup melted and cooled butter, 1 tablespoon oil and herbs from the tomato jar, and the basil. Add eggs, 7 tablespoons chopped sun-dried tomatoes and sour cream, blending until smooth.
  • Pour a third of the filling into the refrigerated crust. Add a layer of about 15 coarsely chopped sun-dried tomatoes, followed by another third of the filling. Add a thin layer of pesto (don't go too close to the edge with this) and remaining third of filling.
  • Bake 50-60 minutes on second-to-lowest rack of oven, placing a foil sheet underneath to catch drippings. When set in center, turn off oven and let the cheesecake sit 20 more minutes. Cool and refrigerate for a day.
  • Remove sides of pan and place cheesecake on a serving platter. Garnish with fresh basil leaves and pieces of sundried tomato. Enjoy with crackers or rustic breads.

SAVORY BLT CHEESECAKE



Savory BLT Cheesecake image

Did you know that cheesecake could be savory instead of sweet? Tomato and green onions mixed with cream cheese is like an irresistible form of gazpacho. Served on lettuce, the BLT version is great on its own, but it's also a tasty appetizer when served with crackers. This is a flexible recipe, so use other cheese in place of the Gruyere, and add olives, crab meat, cooked mushrooms-whatever strikes your fancy. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 24 servings.

Number Of Ingredients 14

3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1-1/2 cups crumbled cooked bacon
1 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 cup shredded Gruyere or Swiss cheese
2 green onions, sliced
1 teaspoon freshly ground pepper
4 large eggs, lightly beaten
Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon
Assorted crackers, optional

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with toppings and crackers if desired.

Nutrition Facts : Calories 248 calories, Fat 21g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 438mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your appetizer cheesecake. Look for sun-dried tomatoes that are plump and flavorful, and use a good quality cream cheese.
  • Don't overmix the batter. Overmixing can make the cheesecake tough. Mix just until the ingredients are combined.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Chill the cheesecake thoroughly before serving. This will help it set properly and make it easier to slice.
  • Garnish the cheesecake with fresh herbs or vegetables before serving. This will add a pop of color and flavor.

Conclusion:

This savory sun-dried tomato appetizer cheesecake is a delicious and easy-to-make party appetizer. It's perfect for any occasion, and it's sure to be a hit with your guests. So next time you're looking for a great appetizer, give this recipe a try.

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